Halloween is a fright fest for both kids and parents alike, but for different reasons. For children, the spooky holiday is more of a scary delight as they bury themselves in hoards of colorful candy. On the other hand, parents all but hold back gasps of horror as they watch their children overstuff their bellies with chocolate, candy, cupcakes and little else.
Not much can be done about the candy (raisins just dont carry the same pizzazz as a foot-long Snickers bar), but at least parents can replace the fatty deserts with a less-heavy vegan alternative.
This low-fat pumpkin cake from favediet.com, which blends together pumpkin and tofu, will not only give children the taste bud bounce theyre looking for, but itll also allow parents to sleep Halloween night with a fat-free conscious.
Ingredients
- 2 tablespoons plus 1/4 cup almond butter
- 2 tablespoons plus 1 cup water
- 6 ounces graham crackers
- 2 cups pumpkin, cooked and pureed
- 1 package silken tofu, firm
- 2/3 cup maple syrup
- 1 tablespoon pumpkin pie spice
- 1 1/2 tablespoons agar powder
Tools:
- 12 inch springform pan
- Food Processor
- Whisk
- Small saucepan
This no-bake treat is as easy to make as it is delicious. Click here for the directions at favediet.com. Be sure to check out their list of 10 Great Vegan Desserts Recipes for more healthy treats for your little tykes.
